摘要
通过制备洋葱皮黄酮微胶囊,以提高洋葱皮黄酮的稳定性。实验以β-环糊精为壁材,研究了分子包埋法制备微胶囊工艺中不同因素对微胶囊化包埋率的影响。结果表明:芯材与壁材的最佳配比为1∶11.49,搅拌时间60.6min,搅拌温度61℃。在此条件下,产品微胶囊化效率达到41.26%。
The purpose of this experiment was to improve the onion skin flavonoids stability by microcapsule technology.Microcapsule of the flavonoids from onion skin with β-cyclodextrin and the effect of the processing parameter of paste method on the microcapsule efficiency were investigated.The results showed that the products with high quality could be obtained at the conditions such as the ratio of the wall materials to the core material 1： 11.49, stirring time 60.6min, stirring temperature 61 ℃.On these conditions, the microencapsulated efficiency of the product reached 41.26%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第1期291-294,共4页
Science and Technology of Food Industry
关键词
洋葱皮
黄酮
Β-环糊精
微胶囊
onion skin
flavonoids
β-cyclodextrin
microcapsule
